It would have been pitch black outside, if not for the flashlight I was carrying.
I was visiting my parents in southwest Florida for the week. Parker and I were taking our before-bed stroll around the block, when I heard the distinct click-clack of a dog's nails on the pavement behind us.
Fear overcame me but I turned around. And that was when I met Dobby.
He followed me home that night and, five years later, he still lives with my parents. He, the stray Jack russell who never strayed from us. He trusted me that night and has put all of his nervous, confused energy into loving us. He is undeniably family.
But now he's sick. That 20-pound bundle of excitement, who works so hard every day to be patient and calm and good, has had chemicals injected into his body routinely over the past year in a vain effort to kill the cancer on his face.
It isn't fair. It's never fair with dogs, whom I believe are the most holy and innocent of souls on this earth. They are godly in their resilience, saintly in their ability to forgive and move on.
This blueberry pie has nothing to do with Dobby, except that I've been especially sad this week thinking about his circumstances. And when I'm down, I bake. So I baked this pie with a heavy heart, thinking about my buddy Dobs, praying that we'll miraculously get another five years with him.
Blueberry-Peach Ginger Pie
I got carried away with the lattice topping and made the strips too thin.
They couldn't support the bulbousness of the blueberries and crumbled
to pieces each time I cut a slice. So to maintain the integrity of the pie,
I recommend simply laying a second pie crust over the fruit filling,
crimping the edges and cutting a few slits for ventilation.
2 uncooked pie crusts (I followed Martha Stewart's Perfect Pie Crust recipe but there's nothing wrong with purchasing Pillsbury refrigerated pie crusts from the grocery store. They're a great option if you're looking to save time.)
6 cups blueberries
4 peaches, peeled and sliced
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cornstarch
1 teaspoon lemon juice
1 tablespoon fresh ginger, grated
Preheat oven to 450 degrees.
Make the pie crust or pull the pre-made dough out of the fridge. Line a deep-dish pie plate with one of the crusts. Make sure there's a bit of crust hanging over the edge (about half an inch).
In a small bowl, stir together the sugar, brown sugar and cornstarch. Sprinkle 1 teaspoon of this mixture over the bottom of the pie crust to prevent it from becoming soggy while baking.
In a large bowl, toss the blueberries and peaches with the sugar/cornstarch mixture, lemon juice and ginger. Stir gently until everything is coated evenly.
Pour filling into bottom crust. Place your top crust over the filling. Press the edges of both crusts together and fold the overhang under itself; press to seal. Using your thumb and forefinger, crimp the edges. Cut a few slits in top of pie to let steam escape.
* If you'd like to create a lattice top, this video explains it very simply. And this website shows how to braid the crust like I did.
For the egg wash, whisk together 1 egg and 1/2 cup of cold water to create an egg wash. Sprinkle 1 tablespoon of sugar over the top of the crust.
Line a large cookie sheet with tin foil and place the pie in the center. Loosely wrap the foil around the crust to create a tent. This is optional but will prevent the crust from potentially burning while baking.
Bake for 30 minutes at 450F, then remove the foil and place back on the baking sheet. Bake for an additional 60 - 70 minutes at 375F or until the pie is golden brown and the berries are bubbly.
Transfer pie to a wire rack and let cool to room temperature, at least 6 hours. This pie will reach its peak flavor after 24 hours, so the longer you can leave it to rest, the better.
Welcome! I'm a pie-baking, dog-loving, antique-hunting patriot. I'm a fan of rustic home cooking, the Yankees and scenic drives through the mountains.